Asparagus and Leek Soup

2 tablespoons butter

1 leek, white part only, halved lengthwise, washed thoroughly and chopped

3/4 pound asparagus, cut into 1/2-inch pieces

1 garlic clove, crushed

1 cup chicken broth

1/3 cup heavy cream

Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.

Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

Add chicken broth and bring to a boil over high heat. Lower the heat, cover and simmer 10 minutes, until asparagus is tender.

Stir in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

Creamed Spinach with Leaks and Garlic

2 pounds fresh spinach, washed and tough stems removed

2 tablespoons unsalted butter

1/2 cup sliced and cleaned leeks

1 teaspoon minced garlic

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

1/2 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the leeks and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Slow Roasted Onion Soup

6 medium Vidalia onions, outer layers removed

1/4 cup bacon drippings or olive oil

2 leeks, white part only, chopped

2 ribs celery, chopped

2 quarts chicken stock or canned broth, low sodium

1 cup sweet sherry or sweet wine

1 cup heavy cream

2 tablespoons finely chopped fresh thyme

salt and white pepper to taste

1 bunch fresh chives for garnish

Wrap each onion separately in aluminum foil and place in a 300° F oven (or in the coals of a fire or grill pit) until onions feel tender all the way through, about 1 to 1 1/2 hours

Heat drippings in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.

Creamy Shrimp and Leek soup

1 1/2 lbs. sm. shrimp, peeled and veined

1 bunch leeks, cleaned & sliced

1 stick butter

2 cans chicken broth or one container of chicken stock

1 3/4 cups water

1 tbsp. chopped garlic

5 inner celery stalks, chopped

2 tbsp. fresh parsley, chopped

1/2 tbsp. Cajun spice

1 tsp. marjoram

4 oz. sherry

2 tbsp. flour

8 oz. whipping cream

4 oz. Tasso ham (or a good smoked ham)

1/2 tsp. salt

1/8 tsp. white pepper

In large pot, melt butter over medium heat. Sauté leeks, garlic and celery for 5 minutes. Add flour and stir to coat vegetables. Cook 2 minutes. Add chicken broth a little at a time so that the flour and broth blends well and does not lump. Add parsley, Cajun spice, marjoram, sherry, salt and pepper and cook on medium for 15 minutes. Add Tasso and cook for 30 minutes on low-medium heat. Add shrimp and cook 15 minutes. Stir in warm whipping cream which has been warmed on low for 5 minutes or in a microwave for 1 1/2 minutes and continue to cook 5 minutes.

Serve with Toasted French bread or in a bread bowl.

Cheddar Beer Soup

I first tried making this by cooking the veggies in bacon grease, but found the grease would float on top of the soup.

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)

2 medium carrots cut into 1/4-inch dice (1 cup)

2 celery ribs, cut into 1/4-inch dice (1 cup)

2 teaspoons finely chopped garlic

1 Turkish or 1/2 California bay leaf

1/2 stick (1/4 cup) unsalted butter

1/3 cup all-purpose flour

1 cup whole milk

1 cup half and half

1 3/4 cups chicken broth (14 fl oz.)

1 (12-oz) bottle ale such as Lazy Magnolia's Southern Pecan Ale

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon black pepper

1 lb extra-sharp Cheddar, grated (4 cups)

4 bacon slices , cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to medium low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, pepper and half and half. 

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.